Peaches And Cream Pops Recipes

PEACHES 'N' CREAM ICE POPS

Steps:

• Pack 3 tablespoons ice cream into each of six 3-ounce disposable paper cups. Insert ice-pop sticks and freeze until firm, 1 hour. In a blender, combine peaches, sugar, and juice and puree until smooth, scraping down sides if necessary. Pour 1 tablespoon puree into each of six 6-ounce paper cups and freeze until firm, 1 hour. Reserve remaining puree.
• Peel away paper from 3-ounce cups and place each ice cream pop into a larger cup of frozen puree. Pour enough reserved puree into cups to just cover ice cream. Freeze until solid, 4 hours (or up to 1 week). Unmold ice pops just before serving.

PEACHES AND CREMA PALETA POPS

Steps:

• Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10-15 minutes. Let cool.
• Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
• Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
• Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
• Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
• Just before serving, dip molds briefly into hot water to release.
• Pops can be made and frozen for up to 3 months.

PEACHES 'N CREAM POPS

Steps:

• Preheat the oven to 375 degrees F. Arrange the peaches in an even layer on a parchment-lined sheet pan. Drizzle with lemon juice. Roast until the peaches are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
• Make the streusel while the peaches are cooling. In a food processor, combine the flour, butter, sugar and cinnamon and pulse for a few seconds to break up the butter. Place the mixture on a parchment lined baking sheet and pat the mixture into a large cookie shape and bake for 10 minutes. Remove the streusel from the oven and let cool. Once cooled, break apart into crumbles.
• Add the roasted peaches and 1/4 cup honey to a food processor, and pulse once or twice to combine. The mixture should still be a be quite chunky.
• In a separate bowl, whisk together the Almond Breeze Almondmilk Vanilla and the remaining 1/4 cup honey. Taste and adjust honey if you want it to be sweeter. Stir in the vanilla and salt until smooth.
• Spoon a tablespoon of the peach mixture into the bottom of each ice pop mold. Layer with a bit of the cream and another layer of the streusel. Continue layering until all the molds are evenly filled. Freeze until set, about 4-5 hours. After 30 minutes of freezing time, place a wooden craft stick in each pop, and continue freezing.
• To remove the pops: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each pop stick until the pops release.

PEACHES AND CREAM YOGURT POPS

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.